Tacos for July

I love tacos because of their simplicity. It doesn’t take much to create a taco and they’re a great way to use up all those leftovers lurking around your refrigerator. I also love that taco recipes have no limits and this month I wanted to share some out-of-box, unconventional and creative taco recipes that I really think you’ll enjoy, if you’re brave enough to try them that is…


Grilled Cheese Tacos

Recipe via EpicuriousServings: 4
Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

Ingredients for the Tacos:

  • Olive oil
  • 2 ears of corn, husked
  • Kosher salt, freshly ground pepper
  • 1 small red onion, cut into 1/4″-thick rings
  • 1 pound halloumi or other grilling cheese, sliced into 16 planks (about 1/2″-thick)
  • 8 small corn tortillas
  • Sliced avocado, fresh tomato salsa, cilantro, and lime wedges (for serving)

To make the Salsa:

  1. Prepare a grill or grill pan for medium-high heat; generously oil grates.
  2. Lightly brush corn with oil and season with salt and pepper. Toss onion with oil in a small bowl and season with salt and pepper. Grill both, turning often, until tender and charred in spots, 10–15 minutes for corn and 4–5 minutes for onions. Let corn cool slightly. Cut kernels from cobs and transfer to a medium bowl.
  3. Brush cheese with oil, season with salt and pepper, and grill, turning once, until charred and warmed through, about 2 minutes per side.
  4. Warm tortillas in a microwave or on cooler area of grill until soft and pliable. Divide cheese among tortillas, then top with corn, onion, avocado, salsa, and cilantro. Serve with lime wedges alongside.

Chocolate Chili Tacos

Recipe via Running to the KitchenPrep Time: 5 minutes
Servings: 3 – 4Total Time: 15 minutes
These chocolate chile tacos are a spicy and chocolaty combination that make for a delicious spin on taco night.

Ingredients for the Tacos:

  • 1 tablespoon coconut oil
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1lb. ground beef
  • 7oz. can green chiles
  • 1 tablespoon tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon kosher salt

To Make the Tacos:

  1. Heat the coconut oil in a large skillet over medium-high heat.
  2. Once hot, add the shallots and saute for 2-3 minutes.
  3. Add the garlic and cook for about 30 seconds, until fragrant.
  4. Add the beef, breaking it up with a spatula and cook until browned, about 5 minutes.
  5. Once beef is browned, add chiles and tomato paste and stir until combined.
  6. Add the remaining spices, stir until combined and cook for another 1-2 minutes.
  7. Remove from heat, serve in taco shells or tortillas with desired toppings.

Teriyaki Shrimp Tacos with Chile Lime Yogurt

Recipe via Cookin Canuck Prep Time: 30 minutes
Servings: 8 TacosTotal Time: 35 minutes
Teriyaki Shrimp Tacos with Chili Lime Yogurt…The flavors in these are absolutely amazing and they’re only 284 calories!

Ingredients

The Teriyaki Sauce:

  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 3 tablespoons soy sauce or tamari for gluten free
  • 2 tablespoons canola oil
  • 4 teaspoons honey
  • 2 teaspoons flour or cornstarch for gluten free
  • 2 garlic cloves minced
  • 4 teaspoons grated ginger

The Yogurt Sauce:

  • 5.3 ounces Stonyfield plain whole milk Greek yogurt
  • 1 teaspoon chili garlic sauce
  • 1 teaspoon fresh lime juice
  • 1 teaspoon lime zest
  • 1/8 teaspoon salt

The Tacos:

  • 1 pound peeled & deveined large shrimp
  • 2 teaspoons olive oil
  • pinch of salt
  • 1/4 teaspoon ground pepper
  • 16 corn tortillas
  • 2 2/3 cups Asian Cucumber & Jicama Slaw
  • 3 tablespoons chopped cilantro for garnish (if desired)

Instructions

The Teriyaki Sauce:

  1. Combine all of the ingredients in a medium saucepan set over medium heat. Whisk until smooth.
  2. Bring to a boil, then simmer, whisking frequently, until thickened, about 3 minutes.

The Yogurt Sauce:

  1. In a small bowl, stir together the yogurt, chili garlic sauce, lime juice, lime zest and salt until combined.

The Tacos:

  1. In a medium bowl, toss the shrimp with the olive oil, salt and pepper.
  2. Heat a large nonstick skillet over medium-high heat.
  3. Add the shrimp and cook until just barely cooked through, 1 to 2 minutes per side. Toss the shrimp with the teriyaki sauce.
  4. Wrap the corn tortillas in a paper towel and microwave on HIGH for 30 seconds to soften the tortillas.
  5. Using 2 tortillas per taco, stuff each with ⅓ cup of the slaw, about 5 shrimp, and 1 tablespoon of the yogurt sauce. Drizzle the extra teriyaki sauce on top.
  6. Garnish with cilantro, if desired. Serve.

Did you make this recipe?

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